Why You’ll Love This Recipe
These Hot Honey Chicken Bowls are a delightful balance of sweet, spicy, and savory flavors. Tender chicken breasts are coated in a homemade hot honey sauce made with sriracha, honey, garlic, and a touch of cayenne for heat. The dish is paired with fresh vegetables like zucchini, summer squash, and creamy avocado, served over a bed of fluffy rice or quinoa. This recipe is a quick and healthy option for a weeknight dinner or meal prep, bursting with bold flavors that are sure to satisfy.
Ingredients
For the Hot Honey Chicken:
- 1 tablespoon avocado oil
- 2 medium boneless chicken breasts
- 1/3 cup honey
- 1/4 cup sriracha (or your preferred hot sauce)
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon crushed red pepper (optional)
For the Bowls:
- 2 medium zucchini, sliced
- 1 medium summer squash, sliced
- 1 1/2 cups shredded carrots
- 1 medium avocado, sliced
- 2 cups cooked rice (or quinoa)
- 1 medium lime
- 1/2 cup healthy ranch dressing (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 400°F (200°C).
- Heat the avocado oil in a skillet over medium heat. Cook the chicken breasts for about 5-7 minutes on each side until golden brown and cooked through.
- While the chicken is cooking, combine the honey, sriracha, minced garlic, salt, pepper, cayenne, and crushed red pepper in a bowl to create the hot honey sauce. Set aside 2 tablespoons of sauce for later.
- Once the chicken is done, remove the skillet from heat. Add the sliced zucchini and summer squash to the skillet, placing the chicken on top of the vegetables. Pour the hot honey sauce over the chicken, ensuring it coats the chicken and drizzles over the squash.
- Transfer the entire skillet to the oven and bake for about 20 minutes, or until the chicken is fully cooked. Stir the vegetables halfway through.
- Remove the skillet from the oven and let it cool for about 5 minutes. Cut the chicken into cubes and toss them in the remaining 2 tablespoons of hot honey sauce.
- To assemble the bowls: Divide the cooked rice (or quinoa) among bowls. Top with zucchini, summer squash, shredded carrots, avocado slices, and the hot honey chicken. Squeeze fresh lime juice over the top and drizzle with ranch dressing, if desired.
Servings and Timing
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 40 minutes
Variations
- Different proteins: Swap the chicken for turkey breast, tofu, or shrimp for variety.
- Extra heat: Add more sriracha, cayenne pepper, or crushed red pepper if you want a spicier kick.
- Vegetable swap: Try bell peppers, mushrooms, or broccoli instead of zucchini and summer squash for different flavors.
- Vegan option: Use plant-based chicken or tofu and a dairy-free ranch dressing or tahini drizzle.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop until heated through. For best results, reheat the chicken separately from the vegetables to maintain texture.
FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the chicken and vegetables in advance and store them separately in the fridge. When ready to eat, simply reheat and assemble the bowls.
Can I use frozen vegetables?
Fresh vegetables yield the best texture and flavor, but you can use frozen vegetables if necessary. Just be sure to cook them thoroughly.
How do I make this recipe spicier?
For extra heat, add more sriracha or sprinkle extra cayenne or crushed red pepper over the chicken after cooking. You can also increase the cayenne pepper in the hot honey sauce.
Can I substitute the rice with something else?
Yes! You can use quinoa, cauliflower rice, or any grain of your choice for a different base.
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep. Store the components separately in airtight containers and reheat them when ready to eat.
Can I make this recipe without honey?
Yes! You can substitute the honey with maple syrup or agave syrup for a different level of sweetness.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure any hot sauce or dressing used is also gluten-free.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs will work, but they may require a slightly longer cooking time.
Can I use a different sauce for the chicken?
Feel free to experiment with other hot sauces or use a barbecue sauce for a different flavor profile.
How do I prevent the chicken from being too dry?
Make sure the chicken is cooked to 165°F (74°C) internally, and don’t overcook it. Let it rest before slicing to retain moisture.
Conclusion
These Hot Honey Chicken Bowls are an irresistible combination of sweet, spicy, and savory, making them the perfect weeknight meal or meal prep option. With fresh vegetables, tender chicken, and a flavorful hot honey sauce, this dish is both healthy and delicious. Whether you’re craving some heat or simply looking for a nourishing meal, these bowls are sure to impress!
Hot Honey Chicken Bowls
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking, Pan-Searing
- Cuisine: American
- Diet: Gluten Free
Description
These Hot Honey Chicken Bowls offer the perfect blend of sweet, spicy, and savory flavors. Tender chicken breasts coated in homemade hot honey sauce pair beautifully with fresh vegetables like zucchini, summer squash, avocado, and your choice of rice or quinoa. Whether for a quick weeknight dinner or meal prep, this recipe is a healthy, flavorful, and satisfying choice that will impress anyone.
Ingredients
For the Hot Honey Chicken:
- 1 tablespoon avocado oil
- 2 medium boneless chicken breasts
- 1/3 cup honey
- 1/4 cup sriracha (or preferred hot sauce)
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon crushed red pepper (optional)
For the Bowls:
- 2 medium zucchini, sliced
- 1 medium summer squash, sliced
- 1 1/2 cups shredded carrots
- 1 medium avocado, sliced
- 2 cups cooked rice (or quinoa)
- 1 medium lime
- 1/2 cup healthy ranch dressing (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Heat avocado oil in a skillet over medium heat. Cook chicken breasts for 5-7 minutes on each side until golden and cooked through.
- While chicken cooks, mix honey, sriracha, minced garlic, salt, pepper, cayenne, and crushed red pepper in a bowl. Set aside 2 tablespoons of sauce for later.
- Remove skillet from heat. Add zucchini and summer squash to skillet, placing chicken on top. Pour hot honey sauce over chicken and vegetables.
- Transfer skillet to oven and bake for 20 minutes. Stir vegetables halfway through.
- Let the skillet rest for 5 minutes, then cube chicken and toss in reserved sauce.
- To assemble, divide cooked rice or quinoa into bowls. Top with zucchini, squash, carrots, avocado, and hot honey chicken. Squeeze lime juice and drizzle with ranch dressing (optional).
Notes
- For a spicier kick, increase sriracha or cayenne pepper.
- Swap chicken for turkey breast, tofu, or shrimp if preferred.
- Use quinoa or cauliflower rice for a gluten-free or lower-carb alternative.
- This recipe is meal prep-friendly. Store components separately for up to 3 days.
